Sunday, October 19, 2008
clafoutis me
Have you ever had a clafoutis? I hadn't, but it's fun to say. It's a super simple French dessert made by pouring a pancake-like batter over fruit, usually cherries. Jamie (half of the brilliance behind eatmorebutter had about a bushel of apples to eat, so we used those instead. I don't know if I'd make it again -- a little too custardey for me -- but it was delicious warm from the oven with a side of Jamie's homemade caramel sauce, and it looked awfully pretty.
Labels:
apples,
baking,
clafoutis,
dessert,
the french
Monday, October 13, 2008
i heart alfalfa sprouts
I've always thought of alfalfa sprouts (and sprouts of all kinds, really) to be a kind of tasteless filler. They were like hairy air that crunched. But I was really taken with a cool looking sprout salad at Whole Foods a few months ago and now I probably buy one once a week. It's got all sort of good stuff in it -- clover, radish, garbanzo beans, sunflower seeds, lentils, azuki, etc -- and it's delicious on its own with a little olive oil or stuffed into the hollow of an avocado. I've started using sprouts as a substitute to lettuce for the base of a salad, and it's pretty much delicious.
I've rethought my sandwich stance on them, too, and for the past several lunches I've been smearing a whole wheat tortilla with baba ganoush from the Turkish place around the corner and piling sprouts on top. Jake made sandwiches with sprouts for lunch last week (pictured); besides those they've got avocado, yellow tomatoes from the farmer's market, and a few slices of provolone on fresh bread from Levain Bakery. On the side we had out leftovers from his dinner the night before -- lentils and chick peas that he's spiced up with some garam masala and curry powder. So good.
I've rethought my sandwich stance on them, too, and for the past several lunches I've been smearing a whole wheat tortilla with baba ganoush from the Turkish place around the corner and piling sprouts on top. Jake made sandwiches with sprouts for lunch last week (pictured); besides those they've got avocado, yellow tomatoes from the farmer's market, and a few slices of provolone on fresh bread from Levain Bakery. On the side we had out leftovers from his dinner the night before -- lentils and chick peas that he's spiced up with some garam masala and curry powder. So good.
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